Tepsi Kebabi Recipe

Activate and mix

In a large bowl, stir warm water (about 42°C) with sugar and instant yeast. Let sit 5 minutes until foamy. Add flour, salt and olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 6–7 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rise in a warm place 45–60 minutes, until roughly doubled.

Shape and proof

Punch down and divide dough into 6 even pieces (about 120–130 g each). Shape into balls, cover, and rest 20 minutes. Then roll each ball into a 15–18 cm round, slightly thicker than a flat pita. Cover and let proof 20–30 minutes while you prepare the kebab.

Bake

Preheat oven to 230°C (450°F) with a baking stone or heavy baking sheet inside if available. Bake the rounds 4–6 minutes each until puffed and lightly golden; or cook on a hot skillet 2–3 minutes per side until puffed. Keep warm wrapped in a towel.

Prepare aromatics

Finely grate the onion and squeeze out excess liquid using a cheesecloth or your hands (reserving a little for moisture is OK). Finely chop parsley and mince garlic.

Combine

In a large bowl place ground beef, grated onion, minced garlic, chopped parsley, bread crumbs, egg, 2 tbsp tomato paste, Aleppo pepper, cumin, black pepper, 2 tsp salt and 2 tbsp olive oil.

Mix thoroughly

Using your hands, mix the ingredients vigorously for 3–5 minutes until the mixture becomes sticky and cohesive. This develops binding and gives the long, kebab-like texture.

Chill to firm

Cover and refrigerate 20–30 minutes to make shaping easier.

Prepare tray and tomato topping

Preheat oven to 210°C (410°F). Lightly oil a 35x25 cm (approx) shallow baking tray. Combine grated tomatoes, 1 tbsp tomato paste, 1 tbsp olive oil, 1 tsp salt and 1 tsp sugar (if using) in a bowl and stir to a saucy consistency.

Form meat on tray

Remove meat mixture from fridge. Press the meat mixture evenly into the oiled tray to form a 1–1.5 cm thick, even layer, leaving a small rim. Smooth the top with wet hands or a spatula. Avoid compacting too tight — it should be dense but not airless.

Add tomato layer

Spread the tomato mixture evenly over the meat layer in a thin coat. The tomato should cover but not drown the meat. Pat gently so the topping adheres.

Bake first stage

Bake uncovered in the preheated oven 20–25 minutes until the meat edges begin to brown and the tomato is bubbling.

Add eggs and finish baking

Remove tray and make 4 shallow wells spaced across the tray. Crack one egg into each well. Dot 2 tbsp butter in small pieces across the top. Return to oven and bake an additional 6–10 minutes, until egg whites are set but yolks still slightly runny (cook longer for firm yolks). Total bake time will be about 26–35 minutes depending on oven and egg doneness preference.

Rest and garnish

Remove from oven and let rest 5 minutes. Sprinkle chopped parsley over the top. Cut into portions and serve hot with freshly baked chubby pita.

Place a piece of tepsi kebabi on a plate and serve with a warm chubby pita on the side. Optionally drizzle additional olive oil or serve with yogurt, pickled peppers, and lemon wedges.